Luxury Dark Mushroom Gravy
All Ingredients - Main Ingredients
- Portobello mushrooms 3-4 large caps
- Chestnut mushrooms 1 punnet (approx. 250g), sliced
- White button mushrooms 1 punnet (approx. 250g), sliced
- Beef stock 600 ml
- Red wine (Rioja Reserva) 150 ml
- Shallots 1 large or 2 small, finely chopped
- Spring onions 2-3, chopped
- Celery 1 stalk, finely chopped
- Fresh parsley 1 tbsp, chopped
- Fresh rosemary 1 sprig, chopped
- Butter 2 oz (approx. 56g)
- Olive oil 1 tbsp
- Balsamic vinegar 1 tbsp
- Worcestershire sauce 1 tbsp
- Garlic 3 cloves, minced
- Tomato paste 1 tbsp
- All-purpose flour 2 tbsp
- Water 3 tbsp
- Salt to taste
- Black pepper to taste
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Wine (red, cooking)?
- Beef broth + 1 tsp red wine vinegar
- Pomegranate or grape juice + 1 tsp vinegar
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Worcestershire sauce?
- Soy sauce + a dash of lemon juice
- Soy sauce + a pinch of sugar + a drop of hot sauce
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Poach Portobello Mushrooms
Pour 600ml of beef stock into a saucepan and bring to a . Add the whole Portobello mushroom caps to the stock. Cover and for to infuse the stock with mushroom flavor.
Prepare Other Mushrooms and Aromatics
While the Portobello mushrooms are , thinly slice the white button mushrooms and chestnut mushrooms. Finely chop the shallots, spring onions, and celery. the garlic and chop the fresh parsley and rosemary.
Sauté Aromatics
In a large pan or wok, melt 1 oz (approx. 28g) of butter with 1 tbsp of olive oil over medium heat. Add the chopped shallots, spring onions, celery, garlic, fresh parsley, and rosemary. for about until the vegetables are completely softened.
Cook Sliced Mushrooms
Add the thinly sliced white button and chestnut mushrooms to the pan with the aromatics. Stir well to combine. Add 3 tablespoons of water, turn the heat up to high, and cover the pan with a lid. Cook for to the mushrooms and extract their moisture.
Reduce Red Wine
After , remove the lid. Most of the water should have evaporated, and the mushrooms will be stewed. Pour in the 150ml of red wine. Bring the mixture to a rolling boil and until there is no surplus red wine left, and the wine has been absorbed by the solids.
Add Portobello and Flavorings
Remove the Portobello mushrooms from the beef stock using a slotted spoon and place them in a sieve to drain. Roughly chop the cooked Portobello mushrooms and add them to the pan. Stir in 1 tbsp of balsamic vinegar, 1 tbsp of Worcestershire sauce, and 1 tbsp of tomato paste. Stir everything together for about until all ingredients are well incorporated.
Create the Roux
Add the remaining 1 oz (approx. 28g) of butter to the pan and let it melt. Sprinkle 2 tbsp of all-purpose flour over the mushroom mixture. Turn the heat down to minimum and mix thoroughly until the flour, butter, and solids combine to form a thick, cohesive 'blob' or roux.
Build the Gravy
Gradually add the mushroom-infused beef stock in three batches. Add the first third of the stock, turn the heat up to medium, and stir constantly until the liquid is fully incorporated and the mixture forms a thick, paste-like consistency. Repeat this process with the second and then the final third of the stock, stirring continuously after each addition until the gravy reaches your desired thickness and smoothness. Let it gently for .
Season and Serve
After for , taste the gravy and season with salt and black pepper to your preference. Serve the luxurious dark mushroom gravy hot over your favorite dishes, such as crispy roast chicken and asparagus.
Pro Tips
• Taste the gravy before adding salt and pepper, as the beef stock and Worcestershire sauce already contain sodium.
• Using a good quality red wine and beef stock will significantly enhance the depth of flavor.
• Ensure the mushrooms are thinly sliced for better texture and flavor absorption.
Variations
Simple ways to adapt this recipe.
- For a vegetarian versionDietary option
Use vegetable stock instead of beef stock.
- Experiment with other mushroom varieties
Experiment with other mushroom varieties like shiitake or dried porcini for different flavor profiles.
- Add a splash of creamCustomise
Add a splash of cream at the end for a richer, creamier gravy.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Chicken Asparagus Mushroom Soup – Restaurant Standard
Cuisine
European · Western
Prep + Cook Time
1 hr
Difficulty Level
Medium
Chocolate Cake with Ganache & Buttercream – Rich & Decadent
Cuisine
European · Western
Prep + Cook Time
8 hr
Difficulty Level
Medium
Crispy Wheat Grain Bread
Cuisine
European
Prep + Cook Time
4 hr 25 min
Difficulty Level
Medium
Buttery, Melt-in-Your-Mouth Short Crust Pastry
Cuisine
European · French
Prep + Cook Time
35 Minutes
Difficulty Level
Medium
Okra Curry – Sri Lankan Style
Cuisine
Sri Lankan · South Asian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Boondi ki Sabzi
Cuisine
Indian · North Indian
Prep + Cook Time
15 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...